The ULTIMATE One-Pan Fish Recipe | Pan Fried Cod with Garlic Tomatoes

salted cod

💰Cheaper: pollock

Pollock is a more affordable fish option.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a cost-effective substitute for frying.

white wine

💰Cheaper: chicken broth

Chicken broth can replace wine for flavor without alcohol.

paprika

💰Cheaper: cayenne pepper

Cayenne pepper offers a spicy alternative.

Remove the skins from 8 cloves of garlic and roughly chop them.

Cut 1.5 cups of cherry tomatoes in half lengthwise.

Finely chop a handful of fresh parsley.

Pat 2 cod fillets dry with paper towels and season with sea salt and black pepper on both sides.

Heat a large fry pan over medium heat and add 1/4 cup of extra virgin olive oil.

Once the oil is hot, add the cod fillets in a single layer and cook for about 2.5 minutes per side.

Remove the cod from the pan and place on a wire rack with paper towels underneath.

In the same pan, add the chopped garlic and sauté for about 30 seconds, being careful not to brown it too much.

Add the cherry tomatoes and sauté for about 3 minutes until lightly cooked.

Pour in 1/2 cup of white wine and a squeeze of fresh lemon juice, then add 2 tablespoons of chopped parsley and season with salt and pepper.

Simmer for 3-4 minutes until the wine has reduced by half and the alcohol has cooked off.

Return the cod fillets to the pan, spoon some sauce over them, and heat for about 30 seconds.

Serve directly from the pan, garnished with more chopped parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens